Last year, I looked at artists creating incredible edible landscapes
out of food, condiments, and spices. But hardly does the unusual medium
become a greater feat of architecture than when its raw material is the
least architectural of substances: jelly. Just ask British food
consultancy Bompas & Parr, better known as Jellymongers.

In this short documentary, Sam Bompas and Harry Parr talk about the
whimsical "food experiences" they're known for, and how they rendered
everything from St. Paul's Cathedral to Buckingham Palace in gelatinous
form using their signature blend of science, cutting-edge technology, and
architecture--just the kind of cross-pollinating of disciplines I believe is fundamental to creativity.

The film comes from the fine folks at Berlin-based visual culture mongers Gestalten, who also brought us the excellent Shepard Fairey interview on copyright, Big Brother, and social change, among other fantastic micro-documentaries about creative culture mavericks and pioneers.